Kalettes, Kale Sprouts

Brassica oleracea cv.

Kale Sprouts, which are commercially available as Kalettes®, are a crossing of Brussels sprouts and kale. They are available in different colours and taste like mild Brussels sprouts with a nutty note.

Kale Sprouts are in season from autumn to spring.


Popular name(s): Kalette, Kale Sprouts, Flower Sprouts
Family: Brassicaceae
Edible: Can be eaten raw, blanched or cooked.
Season: Autumn to spring (October to March in central Europe)
Store: Can be stored in the vegetable drawer of the fridge for up to seven days. Can also be frozen, but then loses some of its bite.

Flower Sprouts

Kales Sprout


Kalettes with olive oil and walnuts
Kalettes with olive oil and walnuts.

Kalettes can be finely chopped (like endive) and added raw to a green salad.

They taste great when salted and then deep-fried in an air fryer at 392 °F (200 °C) for about five minutes. The outer leaves are crispy and the hearts are still firm to the bite.

Categories: Fruit & Vegetables |

More species from the Brassicaceae / cabbage family